Chef Giorgio Locatelli is a star of Italian cuisine in the UK, and Locanda Locatelli, the restaurant he opened with his wife Plaxy in 2002, is a must in London, with a Michelin star. In Cyprus, it's in the sumptuous setting of the Amara Hotel in Limassol that Giorgio offers his gene- rous, tasty cuisine at Ristorante Locatelli. Giorgio Locatelli: "Obviously, we cook with Italian pro- ducts. The Parmesan must come from Italy. In Italy, you can still cook polenta in the summer, but that's not pos- sible here. It's too hot in Limassol... We need a more modern, more coastal cuisine. We're reworking our great classics with this in mind, without ever losing sight of the fact that when our guests come to visit us, they expect to be eating Italian food, and so at one time or another,
Giorgio Locatelli : “Évidemment, nous faisons une cuisine à base de produits italiens. Le parmesan doit venir d'Italie. En Italie, on peut encore cuisiner de la polenta l’été, mais ce n'est pas possible ici. Il fait trop chaud à Limassol…Il faut une cuisine plus moderne, plus côtière. Nous retravaillons nos grands classiques dans cette perspective, sans jamais perdre de vue que nos hôtes, lorsqu’ils nous rendent visi- te, ont prévu de manger italien, et donc à un moment ou un autre, d’avoir des pâtes au menu. C’est
pasta will be on the menu. That's what matters most. Some chefs like to educate their guests. As far as I'm concerned, the customer is king, and I like to offer them what they expect and, quite simply, to sublimate Italian gastronomy". www.amarahotel.com
ce qui compte le plus. Certains chefs aiment éduquer leurs hôtes. Pour moi le client est roi, j’aime lui offrir ce qu’il attend et sublimer la gastronomie italienne, tout simplement”.
54
~C L A S S & R E L A X L I F E S T Y L E M A G A Z I N E - 2023 ~
Made with FlippingBook Digital Proposal Creator